Now simply called Paulaner, the 4,000-square-foot microbrewery outpost of the famous Munich brewery is serving brews by brew master Andreas Heidenreich.
This is important, since he is from the original Paulaner Brauerie in Munich, where hefe-weizen (unfiltered wheat beer), helles (lager) and dunkel (Salvator double bock) have been made the same way since 1634.
The menu offers traditional German cuisine, including homemade sausages, weisswurst, bratwurst, pork knuckle and American favorites including burgers, plus, of course, the traditional Bavarian brezel, a soft roll in the shape of a pretzel.
There’s a new German chef, new lighting and decor, and new communal tables that will make clinking mugs more fun. Note – Germans always clink the bottom of a beer glass or beer mug, which is sturdier and less likely to break than clinking the rim. How do I know this? Thanks to my Bavarian-born mother, regular visits to my Bavarian cousins in Munich and Augsburg, and more than one happy hour at Oktoberfest in Munich and in Stuttgart. Click here to read my article on the Stuttgart Oktoberfest, on ecoXplrer.
The NYC Paulaner is the first brewery in the U.S. to use the centuries-old Paulaner Brauerie name and recipes, and provided all of the brewing equipment to the bar.
Paulaner will be open for dinner only until the World Cup begins in mid-June. Then it will add lunch service. Paulaner is at 265 Bowery, at the corner of Houston Street.